Red Wine Barbecue Pork Ribs
User Reviews
5
22 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 40 mins
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Servings
4
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Calories
726 kcal
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Course
Main Course
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Cuisine
American
Red Wine Barbecue Pork Ribs
Report
These Red Wine Barbecue Pork Ribs feature baby back ribs seasoned with a spice blend including garlic, onion, brown sugar, paprika, and cayenne. After rubbing and resting, the ribs are baked and then coated with a rich barbecue sauce made from ketchup, red wine, red wine vinegar, Worcestershire sauce, and spices, resulting in a savory and slightly tangy glaze with a balanced sweetness and heat.
Description
The recipe for Red Wine Barbecue Pork Ribs begins with a spice rub combining Badia Complete Seasoning, dark brown sugar, paprika, and cayenne pepper applied to ribs after removing the membrane for better texture and flavor absorption. The ribs rest covered for about an hour, then are baked or cooked further as desired. A barbecue sauce is prepared by sautéing diced onions and minced garlic without browning, then adding ketchup, red wine, red wine vinegar, Worcestershire sauce, dark brown sugar, salt, chili powder, and optionally Dijon mustard. The sauce simmers to meld flavors and slightly thicken. This sauce is used to generously coat the ribs, portraying a complex blend of savory, sweet, smoky, and tangy elements enhanced by the red wine. The ribs are suited for occasions where a hearty, flavorful pork main is desired.
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Ingredients
For the Pork Ribs:
- 3 tablespoons Badia Complete Seasoning (dehydrated garlic and onions, salt, spices, and herbs)
- 1 tablespoon dark brown sugar
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- 3 pounds pork baby back ribs
For the Red Wine Barbecue Sauce:
- 1 tablespoon vegetable oil
- ¼ onion small diced, large, or yellow onion
- 2 garlic minced, cloves
- 1 cup ketchup
- ¾ cup red wine 2015 Santa Rita 120 Hero's Salute Red Blend
- 3 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- ⅓ cup dark brown sugar
- ½ teaspoon salt
- 1 tablespoon chilli powder
- 1 teaspoon Dijon mustard optional
Instructions
- In a small bowl, stir together the Badia seasoning with the sugar, paprika, and cayenne pepper. Set aside.
- Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and pull the membrane away from the bones.
- Transfer ribs to a large, shallow baking sheet and rub the reserved spice/sugar mixture on both sides of the ribs with your fingers. Cover with aluminum foil and let sit for about 1 hour at room temperature.
- Meanwhile, prepare the sauce. Heat a medium saucepan over medium heat, add the oil and then cook the diced onion and minced garlic for about 4-5 minutes or until tender, stirring occasionally. Do not let them brown!
- Stir in all the other remaining ingredients and bring the sauce to a boil. Reduce heat to medium (small burner) or medium-low (large burner) and let it cook, uncovered, for about 15-20 minutes, stirring now and then. Remove from the heat and set aside.
- The following instructions are for charcoal grill. Anticipate cooking the ribs over the course of 75 to 85 minutes. Prepare the grill for indirect cooking (i.e. not directly above the hot coals, but off to the side): bank charcoal into a slope against one side of the grill. The ribs are placed inside the grill to cook, covered, on the part of the grate opposite the bank of coals, so that they will cook slowly over a longer amount of time.
- To maximize moisture, it is helpful to place a small disposable aluminum pan filled with hot water on the bottom of the grill beneath the ribs, and if space allows, another small pan filled with hot water directly above the coals. Position the top vent holes of the lid of the grill so that they are over the ribs, and leave them open at least half-way (this will route the path of the smoke over the meat, enhancing the smoky flavor).
- Also open the bottom vents to about half-way initially. Check the meat every 20 minutes to see how fast it is cooking: if after 40 minutes from the start of cooking the ribs appear to be browning/cooking too fast, cut back on the heat some by narrowing down the bottom vent holes. Keep checking every 20 minutes. Brush on the sauce for the last 30 minutes of cooking. Remove when done/tender.
- SERVES: 4-6 people; Inactive time: 1 hour.
Notes
- Store leftover ribs and sauce in an airtight container for up to 3 days to maintain freshness.
Nutrition Information
Show Details
Calories
726kcal
(36%)
Carbohydrates
45g
(15%)
Protein
43g
(86%)
Fat
40g
(62%)
Saturated Fat
16g
(80%)
Cholesterol
148mg
(49%)
Sodium
1117mg
(47%)
Potassium
1056mg
(22%)
Fiber
6g
(24%)
Sugar
29g
(58%)
Vitamin A
2108IU
(42%)
Vitamin C
5mg
(6%)
Calcium
278mg
(28%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726kcal | 36% |
| Carbohydrates | 45g | 15% |
| Protein | 43g | 86% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 148mg | 49% |
| Sodium | 1117mg | 47% |
| Potassium | 1056mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 29g | 58% |
| Vitamin A | 2108IU | 42% |
| Vitamin C | 5mg | 6% |
| Calcium | 278mg | 28% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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